This recipe can be used to thicken pan juices that form when meats are braised or cooked in a covered roaster or baking pan with water or broth.
Total TimePrep/Total Time: 10 min.
Makesabout 3 cups
- 2 cups pan juices
- 6 tablespoons all-purpose flour
- 2/3 cup cold water
- Additional water or broth
- Salt and pepper to taste
- Pour pan juices into a saucepan or return to roasting pan. Combine flour and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened, adding additional water or broth if necessary. Season with salt and pepper if desired.
Nutrition Facts2 tablespoons: 7 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
Originally published as Kettle Gravy in Quick Cooking September/October 1999
Jun 15, 2014
Awesome! Easiest gravy to make and one of the best I've tasted .
Mar 26, 2011
This recipe was so easy. My family couldn't believe that I made pan gravy from scratch. The gravy was thick and creamy with lots of flavor. No lumps.